Bean Recipes from Soup to Salads

MEET
THE LEGUME FAMILY

La Ribollita

This very filling bean and cabbage
soup is one of Tuscany’s most famous soups.La ribollita means “reboiled” and refers to the fact that,
traditionally, the soup was reheated and served day after day.To make it stretch further when there was a little meat and
vegetables to spare, bread was added.Even now, the soup is made the day before it is needed then
reheated.It is ladled over
toasted garlic bread, drizzled with olive oil, and served with plenty of
Parmesan.Strictly speaking,
the soup should be made with the delicious black Tuscan cabbage called
cavolo nero, but Savoy cabbage is a good substitute.

1. Heat
the oil in a heavy-based saucepan.Add
the onion, carrot, and celery and cook gently for about 10 minutes,
stirring frequently.Next add
the leeks and garlic and cook for another 10 minutes.Add the white cabbage, potato and zucchini, stir well and cook for
a further 10 minutes, stirring frequently.

2. Stir
in the beans, tomatoes, rosemary, thyme, sage, dried red chili, salt, and
plenty of pepper.Cover with
the water (the vegetables should be well covered) and bring to the boil,
then reduce the heat and simmer, covered, for at least 2 hours, until the
beans are very soft.

3.Remove 2-3 ladlefuls of soup, mash it well or purée in a blender
or food processor then return to the soup.Stir in the cavolo nero or Savoy cabbage and simmer for another 15
minutes.Leave the soup to cool then refrigerate overnight.

4.The next day, slowly reheat the soup and stir in the olive oil.Toast the slices of bread and rub them with the bruised garlic.Arrange the bread in the base of a tureen or in individual bowls
and ladle the soup over it.Drizzle with olive oil and serve with plenty of freshly
grated Parmesan.

White Bean and Sun-dried Tomato Salad

Serves: 4 / Preparation time: 10
minutes / Cooking time: 2 minutes

1/4 cup olive oil

1 garlic clove, crushed

1 x 15-ounce can cannelli
beans, drained and rinsed

1 red onion, sliced

1/2 cup sun-dried tomatoes in
oil, drained and roughly chopped

2 tablespoons chopped black
olives

2 teaspoons chopped capers

2 teaspoons chopped thyme

2 tablespoons parsley leaves

2 tablespoons extra virgin
olive oil

1/4 cup lemon juice

Salt and pepper

1.Heat the oil in a frying pan.Add the garlic and sauté over a high heat, stirring, to get a
little color.When it is golden, remove from the pan.

2.Place the beans in a mixing bowl and stir in the garlic.Add the onion, sun-dried tomatoes, olives, capers, thyme, parsley,
extra virgin olive oil, lemon juice, and salt and pepper to taste; mix
well.Check the seasoning and
serve.

Couscous, Chickpea, and Shrimp Salad

This easy-to-make salad offers an
interesting combination of textures and flavors.

Serves 4 as a light supper /
Preparation time: 10 minutes

1 1/2 cups cooked couscous

1 x 15-ounce can chickpeas,
drained and rinsed

1 pound cooked and peeled
shrimp

2 scallions, thinly sliced

3 well-flavored tomatoes,
seeded and chopped

Bunch of mint, chopped

Lemon wedges, to serve

Dressing:

3/4 cup extra virgin olive oil

1/3 cup lemon juice

Pinch of superfine sugar

Paprika

Salt and pepper

1.To make the dressing, whisk together the oil and lemon juice in a
small bowl or shake them together well in a screw-top jar.Add the sugar, paprika, and salt and pepper to taste.

2.Mix the couscous with the chickpeas, shrimp, scallions, tomatoes,
and mint. Pour the dressing over the salad and toss well to coat all the
ingredients, Serve with lemon wedges.